temperature for six weeks with the lid closed.
After six weeks: filter the quince brandy through a crockery or jelly bag. Make sugar and water together for 5 min, cool and mix with the filtered quince brandy, pour into a well-cleaned bottle. Ps: Also served iced, the two quince liqueurs taste great.
Related Recipes:
Nut BrandyChop the green nuts (the shell from the kernel should still be light), put them in a large glass and pour the...
Roast Goose with Sauerkraut and Quince Stuffing1. cut off the goose wings at the joint and shred them. Remove the giblets (heart, stomach and liver) and the...
Holler Cherry MuffinsFor the elderberry muffins, first preheat the oven to 180 °C top/bottom heat. Separate eggs and whisk with...
Nectarine Tart with Nuts(*) Tart pan with smooth sides, diameter 26cm. For the dough, sift the flour into a large enough bowl. Cut the...
Roasted Pork with Carrots and Peppers1. put on long-grain rice: Heat a tablespoon of cooking oil in a small saucepan over medium heat and briefly...
Spicy Apple Jellycut. Rinse lemon and cut one half into slices, squeeze the other. Put apples and lemon slices in a saucepan...
Sour Cherry LiqueurWash and pit the sour cherries and put them in a large preserving jar with the cane sugar and vanilla sugar...
HypocrasFor immediate consumption, boil down over gentle fire for 20 min, filter, cool. For storage: spices and sugar...
Mulled Wine JellyFor the mulled wine jelly, place all ingredients except the chocolate in a large saucepan and boil the liquid...
Pot Pie(*) Cake springform pan from twenty to twenty-two cm in diameter Preheat the oven to 175 °C. For the base...